1. Wrap the meat in a pot
Ingredients: pork tenderloin, potato starch, shredded carrots, shredded green onions, shredded ginger, garlic slices, coriander, cooking wine, salt, sugar, white vinegar, light soy sauce
Steps:
- Thinly slice the pork tenderloin, place in a bowl, add cooking wine, salt, grasp and marinate for 15 minutes.
- Add an appropriate amount of water to the potato starch to make a thick starch paste, put the marinated meat slices into the starch paste and wrap well.
- Pour oil into a pan, heat the oil, add the starched meat slices one by one, and fry until golden brown and remove.
- Increase the oil temperature, put the fried meat slices in the pan again and fry them until crispy, then remove the oil.
- In another pot, add a little oil, add shredded green onions, ginger and garlic slices and stir-fry until fragrant, add sugar, white vinegar and light soy sauce and cook until the sweet and sour sauce is thick.
- Add the fried sliced pork, shredded carrots and coriander, stir-fry evenly, and let the meat slices evenly coat with sweet and sour sauce.
2. Slippery meat
Ingredients: pork tenderloin, green pepper, carrot, potato starch, green onion, ginger, garlic, cooking wine, salt, sugar, vinegar, light soy sauce, chicken essence, pepper
Steps:
- Cut the pork loin into small pieces, place in a bowl, add cooking wine, salt, pepper and marinate for 15 minutes.
- Add an appropriate amount of water to the potato starch to make a thick starch paste, put the marinated meat into the starch paste and wrap it well.
- Cut the green pepper and carrot into diamond-shaped slices, and mince the green onion, ginger and garlic for later use.
- Pour oil into a pan, add the starched meat and fry until golden brown.
- Increase the oil temperature, put the meat pieces in the pan again and re-fry, fry until crispy, and remove the oil.
- Leave a little base oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, add green peppers and carrot slices and stir-fry evenly.
- Add the fried meat and stir-fry evenly.
- Take a small bowl, add sugar, vinegar, light soy sauce, chicken essence and starch, mix into a sauce, pour it into a pot, stir-fry evenly, and make the meat pieces covered with sauce.
3. Ground three fresh
Ingredients: eggplant, potato, green pepper, garlic, green onion, salt, light soy sauce, sugar, starch, oyster sauce, cooking oil
Steps:
- Peel and cut the eggplant and potatoes into hob pieces, remove the seeds of the green pepper and cut into small pieces, mince the garlic, and cut the green onion into pieces for later use.
- Add salt to the eggplant cubes, stir well and marinate for 10 minutes to squeeze out the water.
- Soak the potato cubes in clean water to prevent oxidation and discoloration.
- In a small bowl, add light soy sauce, sugar, oyster sauce, starch, appropriate amount of water, stir well, and mix into a sauce.
- Pour oil into a pan, add the potato wedges when the oil is hot, fry until the surface is golden brown, remove the oil.
- Add the eggplant cubes to the pan and fry until tender, remove the oil.
- Leave a little base oil in the pot, add minced garlic and green onions and stir-fry until fragrant, add green pepper cubes and stir-fry evenly.
- Add the fried potato and eggplant cubes and stir-fry well.
- Pour in the seasoned sauce, stir-fry evenly, and let the ingredients coat the sauce with the sauce.
4. Chicken stew with hazel mushrooms
Ingredients: chicken, hazel mushrooms, vermicelli, green onion, ginger, garlic, star anise, cinnamon, bay leaves, dried chilies, cooking wine, light soy sauce, dark soy sauce, salt, rock sugar, cooking oil
Steps:
- Handle the chickens, cut them into small pieces, put them in a pot under cold water, add ginger slices and cooking wine, blanch to remove the smell, remove and drain.
- Soak the hazelnut mushrooms in warm water in advance, wash and set aside.
- Soak the vermicelli in warm water until soft.
- Slice the green onion, slice the ginger and mince the garlic for later use.
- Pour oil into a pan, heat the oil, add green onion, ginger, garlic, star anise, cinnamon, bay leaves, and dried chili peppers and stir-fry until fragrant.
- Add the chicken pieces and stir-fry until the chicken changes color.
- Add light soy sauce and dark soy sauce and stir-fry to color.
- Add the hazelnut mushrooms and continue to stir-fry evenly.
- Add an appropriate amount of water, cover the ingredients, add rock sugar and salt, bring to a boil over high heat, turn to low heat and simmer for about 40 minutes.
- Add the soaked vermicelli and continue to simmer for 15-20 minutes, until the vermicelli is cooked through and the soup is thick.
5. Northeast stew
Ingredients: pork ribs, corn, beans, potatoes, carrots, tomatoes, green onions, ginger, garlic, star anise, Sichuan peppercorns, cooking wine, light soy sauce, dark soy sauce, salt, rock sugar, cooking oil
Steps:
- Wash the pork ribs and chop them into sections, put them in a pot under cold water, add ginger slices and cooking wine, blanch to remove the fishiness, remove and drain the water.
- Cut the corn into sections, cut the beans into sections, peel the potatoes and carrots and cut them into hob pieces, and cut the tomatoes into cubes for later use.
- Slice the green onion, slice the ginger and mince the garlic for later use.
- Pour oil into a pan, heat the oil, add green onion, ginger, garlic, star anise and Sichuan pepper and stir-fry until fragrant.
- Add the pork ribs and stir-fry until the surface of the ribs is slightly browned.
- Add light soy sauce and dark soy sauce and stir-fry to color.
- Add the tomato cubes and stir-fry evenly until the juice is removed.
- Add an appropriate amount of water, add the corn segments, bean segments, potato cubes, carrot cubes, bring to a boil over high heat, reduce the heat to low and simmer for 40-50 minutes.
- Add rock sugar and salt to taste and continue to simmer for 10-15 minutes until the ingredients are cooked through and the soup is thick.
6. Sauce bones
Ingredients: pork bones, green onion, ginger, garlic, star anise, cinnamon, bay leaves, Sichuan pepper, dried chili, cooking wine, light soy sauce, dark soy sauce, salt, rock sugar, soybean paste, sweet paste
Steps:
- Wash the pork bones, put them in a pot under cold water, add ginger slices and cooking wine, blanch them to remove the fish, remove them and rinse them well.
- Slice the green onion, slice the ginger and mince the garlic for later use.
- Pour oil into a pot, heat the oil, add green onion, ginger, garlic, star anise, cinnamon, bay leaves, Sichuan pepper and dried chili pepper and stir-fry until fragrant.
- Add an appropriate amount of soybean paste and sweet noodle sauce and stir-fry until fragrant.
- Add the pork bones and stir-fry evenly so that the surface of the bones is covered with sauce.
- Add light soy sauce and dark soy sauce and stir-fry to color.
- Add an appropriate amount of water, cover the pork bones, add rock sugar and salt, bring to a boil over high heat, turn to low heat and simmer for 2-3 hours until the bones are soft and flavorful.
- Finally, reduce the juice over high heat and let the soup thicken and wrap around the bones.
7. Catfish stewed eggplant
Ingredients: catfish, eggplant, green onion, ginger, garlic, coriander, dried chili, cooking wine, light soy sauce, dark soy sauce, salt, sugar, bean paste, cooking oil
Steps:
- Clean the catfish, cut it into sections, add cooking wine, salt and marinate for 15 minutes.
- Wash the eggplant and cut into strips for later use.
- Cut the green onion into sections, slice the ginger, mince the garlic, cut the coriander into sections, and cut the dried chili pepper into pieces for later use.
- Pour oil into the pan, add the catfish segments when the oil is hot, fry until golden brown on both sides, remove the oil.
- Leave a little base oil in the pan and stir-fry the green onion, ginger, garlic and dried chili pepper until fragrant.
- Add the bean paste and stir-fry the red oil.
- Add the pangasius segments and stir-fry evenly.
- Add an appropriate amount of water, add light soy sauce, dark soy sauce, sugar, salt, bring to a boil over high heat, then reduce the heat to low and simmer for about 15 minutes.
- Add the eggplant strips and continue to simmer for 15-20 minutes, until the eggplant is tender and the broth is thick.
- Sprinkle with coriander segments and serve.
8. Kill the pig dish
Ingredients: pork belly, sauerkraut, blood sausage, green onion, ginger, garlic, star anise, Sichuan pepper, salt, cooking wine, light soy sauce, pepper, chicken essence, cooking oil
Steps:
- Wash the pork belly and cut into thin slices.
- Cut the sauerkraut into shreds, rinse twice with water, squeeze out the water and set aside.
- Cut the blood sausage into pieces for later use.
- Slice the green onion, slice the ginger and mince the garlic for later use.
- Pour oil into a pan, heat the oil, add green onion, ginger, garlic, star anise and Sichuan pepper and stir-fry until fragrant.
- Add the pork belly slices and stir-fry until the oil comes out and the meat slices change color.
- Add shredded sauerkraut and stir-fry well.
- Add an appropriate amount of water, bring to a boil over high heat, reduce heat and simmer for 30-40 minutes.
- While simmering, add salt, cooking wine, light soy sauce, pepper and chicken essence to taste.
- Put in the blood sausage section and cook until the blood sausage is cooked through.